Antimicrobial Action of Some Citrus Fruit Oils on Selected Food-Borne Bacteria

作者：Roger Dabbah, V. M. Edwards, William A. Moats · 发表于：Applied Microbiology · 年份：1970 · DOI：10.1128/am.19.1.27-31.1970 · 被引用次数：118 · 研究领域：Essential Oils and Antimicrobial Activity

The antimicrobial properties of essential oils, terpineol, and orange oil, in particular, varied according to the type of bacteria tested. Terpineol and other terpeneless fractions of citrus oils appeared to have greater inhibitory effect on food-borne bacteria than the other citrus oils or derivatives. Gram-positive bacteria were, in general, more sensitive to essential oils than gram-negative bacteria. Terpineol extended the shelf life of commercially pasteurized skim milk, low-fat milk, and whole milk for more than 56 days at 4 C. Orange oil extended the shelf life of skim milk and low-fat milk for the same period.